Fadge (Irish Potato Bread)
2 lb. unpeeled "old" potatoes
1 egg, beaten
1/2 stick butter
3 T flour
1 1/2 T chopped parsley
1 1/2 T chopped chives
1 1/2 T chopped lemon thyme
- (these three mixed, opt)
Creamy milk
Salt
Freshly ground pepper
Seasoned flour
Bacon fat or butter for frying
Boil the potatoes in their jackets, pull off the skins and mash right away.
Add egg, butter, flour and herbs (if using), mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if mixture is too stiff.
Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour.
Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 min. each side).
Serve on its own hot plate with a blob of butter melting on top.
VERY IRISH AND GREAT FOR THE CAROTID ARTERIES! ENJOY!